文献类型： 外文期刊
作者： Feng, Tao 1 ; Shui, Mengzhu 1 ; Chen, Zhongqiu 1 ; Zhuang, Haining 2 ; Wang, Wenxin 1 ; Yang, Yan 2 ; Zhang, Jingsong; 1 ;
作者机构： 1.Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai 201418, Peoples R China
2.Shanghai Acad Agr Sci, Inst Edible Fungi, Key Lab Edible Fungi Resources & Utilizat South, Minist Agr,Natl R&D Ctr Edible Fungi Proc,Natl En, Shanghai 201403, Peoples R China
3.Roha USA, 5015 Manchester Ave, St Louis, MO 63110 USA
关键词： In vitro starch digestion; Hericium erinaceus beta-glucan (HEBG); Mechanism of interaction; Viscosity; Laser confocal scanning microscopy; Glucose release
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）
ISSN： 0268-005X
年卷期： 2019 年 96 卷
页码：
收录情况： SCI
摘要： The mechanism of Hericium Erinaceus beta-glucan inhibiting starch digestion has been seldom studied. In this study, the mechanism of inhibited starch digestion was explored in the context of interaction between beta-glucans of different molecular weights (Mw) and starch. The rates of starch digestion and glucose release decreased with increased Hericium erinaceus beta-glucan (HEBG) Mw. HEBG reduced leached amylose but increased peak, minimum and final viscosity. In laser confocal scanning microscopy experiments, HEBG was observed to coat the starch. The mechanisms of HEBG modulating glucose release and starch digestion might be due to increase system viscosity and coat starch. We address the specific mechanisms by which starch granules interact with beta-glucan molecules and thus contribute to further applications to develop starchy foods with low predicted Glycemic Index (pGI).
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